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Yeast & alcohol

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  • waljaco@hotmail.com
    Addition to the rough guide: YEAST - Brewers (& possibly baker s yeast) can tolerate only 8% alcohol. A bottom fermenting lager yeast ferments out all the
    Message 1 of 1 , Oct 4, 2001
      Addition to the rough guide:
      YEAST -
      Brewers (& possibly baker's yeast) can tolerate only 8% alcohol. A
      bottom fermenting lager yeast ferments out all the sugars better than
      a top fermenting ale yeast.
      A good wine yeast (Champagne, in the right conditions, can tolerate
      15%a.b.v. (up to 18%a.b.v. in optimal conditions - no need to use
      expensive turbos).
      Wild yeasts vary, but some are very low - this is a risky path.
      Whisky distillers often use a combination of yeasts - initially a
      brewer's yeast because they believe it effects the flavor.

      Wal
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